| 探索不同乳化剂对含谷物调制乳饮料乳化稳定性的影响 |
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| 引用本文： | 王妮妮,孙 超,付永刚,等.探索不同乳化剂对含谷物调制乳饮料乳化稳定性的影响[J].饮料工业,2014(2):31-34. |
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| 作者姓名： | 王妮妮 孙 超 付永刚 等 |
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| 作者单位： | 内蒙古伊利实业集团股份有限公司液态奶研发部,内蒙古呼和浩特010110 |
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| 摘 要： | 通过单因素实验及感官品质评价方法,以稳定性及感官评价为指标,研究了蔗糖脂肪酸酯、单硬脂酸甘油酯、双乙酰酒石酸单双甘油酯、硬脂酰乳酸钠、聚甘油脂肪酸酯(三聚)、聚甘油脂肪酸酯(六聚)六种常用乳化剂单一和复配添加对含谷物调制乳饮料乳化稳定性的影响。结果表明,0.08%单硬脂酸甘油酯和0.03%双乙酰酒石酸单双甘油酯复配添加时,含谷物调制乳饮料的乳化稳定效果最好,常温贮存6个月观察,产品无沉淀,无明显脂肪上浮,理化指标均正常。
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| 关 键 词： | 乳化剂 含谷物调制乳饮料 乳化稳定性 复配 |
A Research on Effects of Different Emulsifiers on Emulsion Stability of a Cereal-containing Milk Beverage |
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| WANG Ni-ni,SUN Chao,FU Yong-gang,ZHANG Yong-hui.A Research on Effects of Different Emulsifiers on Emulsion Stability of a Cereal-containing Milk Beverage[J].Beverage Industry,2014(2):31-34. |
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| Authors: | WANG Ni-ni SUN Chao FU Yong-gang ZHANG Yong-hui |
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| Affiliation: | (Liquid Milk Division, Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010110, China) |
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| Abstract: | A research was conducted on the effects of 6 conventional emulsifiers （sucrose fatty acid ester, glyceryl monostearate, diacetyl tartaric acid ester of mono （di） glycerides, sodium stearyl lactate, and （3 and 6） polyglycerol fatty acid esters） on the emulsion stability of a cereal-containing milk beverage （single or compounded use） by single-factor experiments and sensory evaluation, with stability and sensory evaluation scores as the indexes. The results indicated that 0.08% glyceryl monostearate and 0.03% diacetyl tartaric acid ester of mono （di） glycerides stabilized the beverage best. No precipitation or obvious fat-floating was observed in the samples after a 6-month storage at room temperature, and the physicochemical indicators were normal. |
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| Keywords: | emulsifier cereal-containing mlk beverage emulsion stability compounding |
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